James Martin's bank holiday BBQ

Monday 25 May at 12:41pm

We’re back on the barbecue and this time James is cooking up a mouthwatering mixed grill of steak, lamb, pork chops and sausages. He’ll also be showing us his top tips on how to avoid burning those burgers!

BBQ mixed grill with hispi cabbage

Serves: 6

Ingredients

50ml olive oil

500g sirloin steak, sliced

6 lamb chops

3 large pork chops

3 beef sausages

3 pork sausages

1 Hispi cabbage

Few sprigs rosemary

25ml olive oil

For the BBQ sauce

250ml ketchup

25ml white wine vinegar

75ml soy sauce

100g Soft Brown sugar

1 tbsp Worcestershire sauce

Pinch smoked paprika, optional

To serve

100ml crème fraiche or sour cream

25g kibbled onions

Method

Heat a BBQ until hot and the coals are white
Place all the ingredients for the sauce into a pan. Bring to the boil then simmer for 3 minutes.
Oil all the meat and place onto the BBQ - cook for 10 minutes (or until cooked through), turning halfway through
Split the cabbage in half, then plunge into a pan of boiling water and cook for 2 to 3 minutes. Drain and drizzle in oil, season, then place onto the BBQ flat side down. Cook for 5 minutes - you can brush with rosemary dipped in olive oil if you like.
Serve with the cooked meats on a large platter. Drizzle the cabbage with creme fraiche, scatter over the onions and season.